Pizza with Salami and Artichokes

Ingredients

• 0.5 cube Yeast
• 350 g flour
• 50 g fine semolina
• 1 tsp salt
• 250 g Mushrooms
• 1 Shallot
• 2 Garlic cloves
• 100 g passata
• 200 g poultry salami (20 slices; lactose‑free)
• 15 artichoke hearts (canned)

Instructions

1. 1.

   Dissolve yeast in 3 tbsp lukewarm water. Mix flour with semolina and salt in a bowl, make a well in the center and pour in the yeast mixture. Add 180 ml lukewarm water and knead into a smooth dough. Cover and let rise for 45 minutes.

2. 2.

   Meanwhile clean mushrooms and slice them. Peel and chop shallot and garlic.

3. 3.

   Divide dough into four pieces and roll each into circles (~26 cm diameter) on a floured surface. Place on parchment‑lined baking trays, spread thinly with passata, sprinkle with shallot and garlic, then top with salami, mushrooms and artichoke hearts. Bake pizzas in a preheated oven at 220 °C (fan 200 °C; gas 3–4) one after another for 10–15 minutes.